Turkey Brine

October 03, 2017

Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need. Stick this recipe in your back pocket for all future holidays.

Easy Turkey Brine

• ¼ Cup Kosher Salt
• ¼ Cup Brown Sugar
• 4 Cups Cold Water
• 1 orange and 1 lemon sliced

Instructions:

Mix all together so that the salt and sugar dissolves. Add your turkey, and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth.

Brine 4 pounds of meat for 4 hours and a 15-pound turkey for 15 hours. The rule of thumb is about 1 hour per pound of meat.

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